Reviewer:

Delicious! I was planning to make barley soup and found this. I love it. Made some alternations: Used half the butter, omitted the green onions, instead, I satay chopped leeks and diced red pepper for colour. After baking, I broiled the top for a couple minutes and it turned out great! Thank you for sharing a wonderful recipe. This one is a keeper will be a house staple.

Reviewer:

Yummy!.. we are trying to eat healthier and I didn't feel guilty at all having seconds of this dish!.. I kept this on the stove top until done... Simmered about 50 minutes; subbed some chopped almonds for the pine nuts. chicken broth for the veg.. broth and added some slivered carrot. :)

Reviewer:

We've made this multiple times this winter. You can switch up the veggies - we tend to use diced carrots, turnip, parsnip, celeriac, etc. The pine nuts are genius! And though I'm sure you can reduce the butter, it's yummy.

Reviewer:

I really like this! The first time I made it I jotted down the recipe on scratch paper and accidentally used 2 cups, rather than two cans, of broth. Needless to say, the barley was a little chewy. :) The second time, still not realizing the error in how much broth I was using, I used one can of broth and covered the dish with foil for the first hour of baking. Turned out great! I may just do it that way from now on, though I'm a little curious about how it would turn out with two cans of broth. I double or triple the amount of mushrooms when I make it.

Reviewer:

Awesome. I was confused about whether to cover it or uncover it... so I covered for the first 3/4 of the time and uncovered for the last 1/4. It was pretty soupy still but it tasted great and after it set for a little, most of the liquid absorbed. I cut the butter down a lot. It's not necessary. And I suggest using low sodium chix broth. I also subbed basil instead of parsley which was excellent.